In Season Tomatoes

Diced into salsa, sliced into sammies, cooked into sauce or squeezed into juice. Tomatoes are without a doubt one seriously versatile fruit. That’s right – a fruit! We've got some delicious bonus recipes to utilise tomatoes while they're at their peak and tasting the best!

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Cherry Tomato Vinaigrette

 

Ready-In: 15

Serves:   3-4

 

Cherry Tomato Vinaigrette

2-3 tablespoons olive oil

1 small shallot, finely diced

½ punnet yellow cherry tomatoes, halved

½ punnet yellow cherry tomatoes, whole

½ punnet red cherry tomatoes, halved

½ punnet red cherry tomatoes, whole

¼ teaspoon salt

1 tablespoon red wine vinegar

2 tablespoons water

2-3 tablespoons parsley, roughly chopped

1-2 tablespoons oregano, roughly chopped

 

Prepare tomatoes, shallots and herbs.

  1. Heat olive oil in a large fry-pan on medium heat. Add shallot and cook, stirring often for 1-2 minutes, until soft.
  2. Add all tomatoes and salt and cook for about 5 minutes, on medium-low heat, until beginning to release their juices.
  3. Remove from heat and stir through vinegar, water and herbs. Season with pepper.

To serve, servewarm or at room temperature.

 

Tip: stores well in the fridge but be sure to bring it up to room temperature before using.

 

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Tomato and Pesto Tart

 

Ready-in: 35       

Serves:   3-4                                              

 

Tomato and Pesto Tart

1 sheet puff pastry (measuring 20 x 30cm)

50g basil pesto

1 punnet cherry tomatoes, halved

1 vine or Roma tomato, thinly sliced

1 teaspoon thyme leaves, chopped

50g Parmesan cheese, finely grated

 

To Serve

3-4 tablespoons picked basil leaves

50g basil pesto

 

Preheat oven to 220oC. Line an oven tray with baking paper.

  1. Place puff pastry on a chopping board (keeping it on the paper it’s wrapped in) and slice down the middle lengthways, so you have two long rectangles. Using a small knife, very lightly score a 1cm border around the edge of each rectangle and prick inside the border a few times with a fork.
  2. Peel pastry from paper and place onto prepared tray with a 2cm space between each piece. Divide first measure of basil pesto between tarts and spread over pastry, keeping within the border. Top with cherry tomatoes and vine or Roma tomato, keeping within the border.
  3. Season tomatoes and sprinkle over thyme and Parmesan.
  4. Bake in top third of oven for 15 minutes, then bake in lower third of oven for a further 10 minutes, until pastry has puffed up and golden and base is cooked and crispy.
  5. When tart is cooked, remove from oven, transfer to chopping board and cut into slices.

To serve, serve tart on plates or on a chopping board, sprinkle with basil leaves and drizzle remaining basil pesto.

 

Tip: scoring and pricking your pastry allows steam to escape during baking, to ensure it crisps well and is evenly cooked through. 

 

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Fresh Tomato and Jalapeño Salsa

 

Ready-In: 10 

Serves:   3-4

 

Fresh Tomato and Jalapeño Salsa

4 large tomatoes, finely diced

1 capsicum, finely diced

½ -1 red onion, finely diced

Zest of 1 lime

Juice of 2 limes

30g jalapeño, finely chopped (or to taste)

3-4 tablespoons picked coriander leaves

¼ - ½ clove garlic

½ teaspoon salt

½ teaspoon brown sugar

2 tablespoons olive oil

 

To Serve

2-3 tablespoons picked coriander leaves                  

Your favourite corn chips

 

Prepare all vegetables.

  1. Combine all fresh tomato and jalapeño salsa ingredients together in a bowl and season to taste.
  2. Set aside for about 5 minutes to allow the flavours to infuse.

To serve, serve salsa in a small serving bowl. Sprinkle over coriander leaves and serve corn chips on the side for dipping.

 

Tip: this salsa is best eaten within an hour or so of making it. Raw onion can get a little sour if left for too long.

 

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Tomato and Pesto Tart

 

Ready-in: 35           

Serves:   3-4                                              

 

Tomato and Pesto Tart

1 sheet puff pastry (measuring 20 x 30cm)

50g basil pesto

1 punnet cherry tomatoes, halved

1 vine or Roma tomato, thinly sliced

1 teaspoon thyme leaves, chopped

50g Parmesan cheese, finely grated

 

To Serve

3-4 tablespoons picked basil leaves

50g basil pesto

 

Preheat oven to 220oC. Line an oven tray with baking paper.

  1. Place puff pastry on a chopping board (keeping it on the paper it’s wrapped in) and slice down the middle lengthways, so you have two long rectangles. Using a small knife, very lightly score a 1cm border around the edge of each rectangle and prick inside the border a few times with a fork.
  2. Peel pastry from paper and place onto prepared tray with a 2cm space between each piece. Divide first measure of basil pesto between tarts and spread over pastry, keeping within the border. Top with cherry tomatoes and vine or Roma tomato, keeping within the border.
  3. Season tomatoes and sprinkle over thyme and Parmesan.
  4. Bake in top third of oven for 15 minutes, then bake in lower third of oven for a further 10 minutes, until pastry has puffed up and golden and base is cooked and crispy.
  5. When tart is cooked, remove from oven, transfer to chopping board and cut into slices.

To serve, serve tart on plates or on a chopping board, sprinkle with basil leaves and drizzle remaining basil pesto.

 

Tip: scoring and pricking your pastry allows steam to escape during baking, to ensure it crisps well and is evenly cooked through.  

 

 

 

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